During festivals such as Savan, Teej, and Raksha Bandhan, traditional sweets take on a special charm. If you have already tried Malai Ghevar or simple Rabri Ghevar, this time it is worth adding a luxurious and aromatic touch to the celebration—Royal Pink Ghevar from Jaipur. This famous dessert from the capital of Rajasthan looks very attractive and has a delicate pink hue, while tasting incredibly tender and juicy.
Thanks to the unique combination of rose petals, rose syrup, and saffron cream, the ghevar turns out crispy on the outside with a net texture and soft inside. Below is a simple instruction for preparing this dessert at home, including the secret to making the net without using special molds.
Ingredients
For the Ghevar batter:
Flour (Maida) — 1.5 cups (approximately 200 grams)
Frozen coconut oil (Desi Ghee) — 4 tablespoons (cold)
Ice cubes — 4-5
Cold milk — 1/4 cup
Rose syrup — 2 tablespoons (for pink color and aroma)
Very cold water — 3-4 cups
Bulgur (Besan) — 1 tablespoon (for crispiness)
Lemon juice — 1 teaspoon
For the Rose Syrup (Rose Chashni):
Sugar — 1.5 cups
Water — 1 cup
Rose water or Kewda-jal — 1 teaspoon
Dried or fresh rose petals — 2 tablespoons
Pink food coloring — a pinch (optional)
For topping and decoration:
Thick creamy rabdi — 1 cup
Finely chopped pistachios and almonds — 2 tablespoons
Silver foil (Chandi Ka Vark) and fresh rose petals — for garnish
Step-by-step preparation method
First, mix 1.5 cups of sugar and 1 cup of water in a mixer and bring to a boil for 5-7 minutes to obtain the first-level syrup. Add 1 teaspoon of rose water, a pinch of pink coloring, and rose petals to it, then turn off the heat. Let the syrup cool slightly.
In a blender jar, place 4 tablespoons of frozen coconut oil and 4-5 ice cubes and blend for 1-2 minutes until the oil resembles white butter. Then add cold milk and 2 tablespoons of rose syrup and blend again.
Gradually, while blending, add the flour and very cold water, also adding 1 tablespoon of bulgur and 1 teaspoon of lemon juice. The batter should be very liquid, like yogurt, and absolutely cold.
Heat half the volume of oil or coconut oil in a deep and small saucepan over high heat. Carefully, in a thin stream from a height, drop 1-1 tablespoon of the cold batter exactly into the center of the hot oil. When the batter hits the oil, foam should rise. When the foam subsides, make a hole in the center using a rolling pin or needle, and then add another 1 tablespoon of batter. This process needs to be repeated 10-12 times.
When the edges of the ghevar begin to acquire a light golden and pink hue, gently press them down with a wooden spatula. After the ghevar becomes crispy, carefully remove it using a rolling pin and place it on a wire rack to drain excess oil.
Pour a ladle of warm rose chashni over the finished ghevar. Then evenly spread a layer of creamy rabdi on top. Garnish with finely chopped pistachios, silver foil, and fresh rose petals. Your Jaipur 'Royal Pink Ghevar' is ready! Serve it to double the joy of the festival.